Combine miso paste, lemon juice and 1 tablespoon of water in a saucepan over medium heat and whisk to combine • Until the mixture starts to simmer • Rub evenly over surfaces of mushrooms and transfer to a gallon-sized zipper lock bag • Transfer to refrigerator for at least 1 hour and up to overnight • When ready, wipe off excess marinade with paper towels and grill the mushroom in a grill pan (on topside) until surface is brown, dry and tender throughout • Transfer to a cutting board, let rest 5 minutes to cool • Use a very sharp knife and cut mushrooms into really thin slices • Transfer slices on a single serving platter • Drizzle with olive oil, lemon zest, coriander, black pepper and coarse sea salt

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